Over the top chili

Slightly modified version of:
All credit to that site on this one.



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup diced bell peppers (I used red, yellow, orange, and green peppers)
  • 1 28oz can diced tomatoes in juice
  • 1 15oz can stewed tomatoes
  • 1 can Rotel (chili fixin’s)
  • 28 oz can water
  • 2 cans chili beans in sauce  
  • 1 package chili seasoning mix
  • SPG to taste


  • 2 pounds lean ground beef
  • 1 tablespoon chili powder
  • 1/2 tablespoon hatch chili powder
  • 1 tablespoon SPG
  • Salt Lick and Carnivore Black rub


  1. In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft. 
  2. Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
  3. In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large loaf, sprinkle all sides with the salt lick and black carnivore rubs and place the whole thing on a rack above the chili. 
  4. Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically. 
  5. Turn the grill up to 350 and continue cooking until the meat is 150 degrees. 
  6. Chop up the meat and toss into the chili mix.
  7. Stir and serve hot.

Poor man’s burnt ends

Chuck roast burnt ends.

Chuck roast rubbed with Hardcore Carnivore Black and Salt Lick rub. Smoked at 220 for three hours. Bumped to 270 till internal temp hit 165. Wrapped in foil till it hit 195. Pulled off smoker and rested for 10 mins. Cut in 3/4 inch bits and added a little bit of brown sugar and Rendezvous BBQ sauce. Put back on smoker for 1 1/2 hours (till it was bubbling and the meat was tender). Served hot!

Country Style Boneless Ribs!

Rubbed with yellow mustard and used Famous Dave’s rib rub. Placed on smoker at 210/220 degrees till it hit a temp of 165. Turned smoker up to 300 degrees and place meat in a pan with apple juice, orange juice, and a little bbq sauce. Covered and cooked till it hit an internal temp of 195. Pull out of the pan and brushed on a little bbq sauce (used Maull’s) and put back on smoker for 10 mins. Overall cook time was 4.5 hours.

Prime Rib

5 pound rib roast, coated with Salt and Pepper. Placed in Big Easy oil-less turkey fryer till internal temperature reaches 133° (For medium rare)

Au Jus

  • 3 cups water
  • 4 cubes beef bouillon
  • 1 teaspoon soy sauce or ponzu sauce
  • 1/4 teaspoon garlic powder
  • Back pepper and a pinch of salt
  • 1/2 glass of red wine

Heat in sauce pan. 

Inspired by:


Lollipop Chicken!

Purchased these chicken legs from a local meat shop and asked them to French cut the legs for me. Did 1/2 skin on & 1/2 skin off. In the end both turned out great!

Wrapped bones in aluminum foil to keep the bones from burning. Used Killer Hog bbq rub & coated the meat. Set smoker for 300° placed the chicken legs in for around 2 hours (pull temp = 165° – 170°)

Add stick of butter to pan prior to placing in smoker.

When you hit the pull temp dip in warmed up BBQ sauce.

Put back in smoker (I finished in oven at 300°) for around 30 mins or until it hits 175°.

So good!

Inspired by: